Dry aroma is sweet, vanilla, cold crisp winter earth, sweet tobacco, and jerky. The wet leaf aroma is earthy, smokey, sweet tobacco. It reminds me of when my dad and I used to sit on the porch in the spring watching the sunset while listening to classical music and he would smoke. Good memories.
No brewing instructions for this yet. So, I brewed this gaiwan style, boiling water, starting with 5 second infusions. First infusion was lightly earthy, like wheat fields that have already been sowed. There is a touch of vanilla, and a bit of peppercorn on the tip of the tongue that lasts into the aftertaste.
Second steep I get something that tastes like dirty potato skins, this is not a bad thing, sometimes you just don’t get all the dirt off! The vanilla was still there, as was the peppercorn. The bite of the peppercorn was a little subdued this time instead in your face.
Third steep was bitterness, ashy, and somehow juicy.
Four steep I lowered the temp down to 175* and didn’t preheat anything. I find this a good tactic when tea starts to become bitter. This steep was smokey, sweet tobacco, vanilla, juicy, creamy, dirty potatoes, and still some bitterness but not as bad. This was probably my favorite steep, getting all of these flavors, even with the bitterness!
Fifth steep, following same steeping parameters as #4, was juicy, bitter, and dirty. As it cooled I got a woody note, but the bitterness was too much, time to take a break.
I’m still trying to find that one sheng without bitterness or ashy notes when brewed gaiwan style. Unfortunately this isn’t it, not yet yet at least, maybe when it’s a bit more aged though.